Junior Worldmark Encyclopedia of Foods and Recipes of the World Junior Worldmark Encyclopedia of Foods and Recipes of the World Karen L Hanson, Editor VOLUME Kazakhstan to South Africa J U N I O R WO R L D M A R K E N C Y C L O P E D I A O F F O O D S A N D R E C I P E S O F T H E W O R L D Karen Hanson, Editor Susan Bevan Gall, Consulting Editor Timothy L Gall, Managing Editor Barbara Walker Dickinson, Janet Fenn, Rebecca Nelson Ferguson, Patricia Hale, Tara Hohne, Jennifer Jackson, Dianne K Daeg de Mott, Rosalie Wieder, Contributors Bram Lambrecht, Graphics and Layout Jennifer Wallace, Editorial Assistant U•X•L Staff Allison McNeill, U•X•L Senior Editor Carol DeKane Nagel, U•X•L Managing Editor Thomas L Romig, U•X•L Publisher Evi Seoud, Assistant Manager, Composition Purchasing and Electronic Prepress Rita Wimberley, Senior Buyer Michelle DiMercurio, Cover Designer This publication is a creative work copyrighted by U•X•L and fully protected by all applicable copyright laws, as well as by misappropriation, trade secret, unfair competition, and other applicable laws The authors and editors of this work have added value to the underlying factual material herein through one or more of the following: unique and original selection, coordination, expression, arrangement, and classification of the information All rights to this publication will be vigorously defended Copyright â 2002 UãXãL An Imprint of The Gale Group All rights reserved including the right of reproduction in whole or in part in any form Front cover images © PhotoDisc 1995; back cover—Mother warming milk, India (EPD Photos/Himanee Gupta); Orange Salad, Brazil (EPD Photos); Saudi boy welcomes visitors, Saudi Arabia (EPD Photos/Brown W Cannon III) 0-7876-5423-X (set) 0-7876-5424-8 (v1) 0-7876-5425-6 (v2) 0-7876-5426-4 (v3) 0-7876-5427-2 (v4) Library of Congress Cataloging-in-Publication Data Junior Worldmark encyclopedia of foods and recipes of the world / Karen Hanson, editor p cm Includes bibliographical references and index Summary: Profiles the food, recipes, and culture of sixty countries ISBN 0-7876-5423-X (set) Food Encyclopedias, Juvenile Cookery, International Encyclopedias, Juvenile [1 Food Encyclopedias Cookery, International Encyclopedias.] I Title: Food and recipes of the world II Hanson, Karen, 1977TX349 J86 2001 641.3 ' 003 dc21 2001035563 10 Contents R E A D E R ’S G U I D E vii M E A S U R E M E N T S A N D C O N V E R S I O N S xi G E T T I N G S T A R T E D W I T H C O O K I N G xii G L O S S A R Y xv KAZAKHSTAN KENYA K O R E A 17 L E B A N O N 27 L I B E R I A 39 M E X I C O 45 M O R O C C O 55 M O Z A M B I Q U E 65 N I G E R I A 75 P A K I S T A N 83 P E R U 91 P H I L I P P I N E S 101 P O L A N D 113 R U S S I A 123 S A U D I A R A B I A 133 S L O V E N I A 143 S O U T H A F R I C A 151 R e a d e r ’s G u i d e the Middle East (Egypt, Iran, Iraq, Israel, Lebanon, Pakistan, Saudi Arabia); North America (Canada, Mexico, and the United States); Oceania (Australia, Islands of the Pacific); and South America (Argentina, Brazil, Chile, Peru) Junior Worldmark Encyclopedia of Foods and Recipes of the World presents a comprehensive look into the dietary lifestyles of many of the world’s people Published in four volumes, entries are arranged alphabetically from Algeria to Zimbabwe Several countries—notably Australia, Brazil, Canada, and the United States—feature entries for specific ethnic groups or regions with distinctive food and recipe customs For the United States entry, the advisors suggested preparing an innovative combination of five regional entries (including Great Lakes, Midwest, Northeast, Southern, and Western) and five ethnic/culture group entries (African American, Amish and Pennsylvania Dutch, Jewish American, Latino Americ an, a nd Native American) Researchers interested in other major American ethnic and cultural groups, such as Chinese American, German American, and Lebanese American, are directed to the entries for the home countries of origin (such as China, Germany, and Lebanon) Ju n i o r Wo r l d m a r k E n c y c l o p e d i a of Foods and Recipes of the World features more than 700 recipes in 70 entries representing 57 countries In selecting the countries, culture groups, and regions to include, librarian advisors were consulted In response to suggestions from these advisors, the editors compiled the list of entries to be developed The editors sought, with help from the advisors, to balance the contents to cover the major food customs of the world Countries were selected from Africa (Algeria, Cameroon, Cote d’Ivoire, Ethiopia, Ghana, Kenya, Liberia, Morocco, Mozambique, Nigeria, South Africa, Tanzania, Zimbabwe); Asia (China, India, Indon e s i a , J a p a n , Ko r e a , t h e P h i l i p p i n e s , Thailand, Vietnam); the Caribbean (Cuba, Haiti, Jamaica); Europe (Czech Republic, France, Germany, Greece, Hungary, Ireland, Italy, Kazakhstan, Poland, Russia, Slovenia, Spain, Sweden, Turkey, Ukraine, United Kingdom); Central America (Guatemala); Recipes were selected to reflect traditional national dishes as well as modern lifestyles Persons familiar with the cuisines of the countries were consulted to ensure authenticity The editors acknowledge the invaluable advice of these individuals, without whose help this encyclopedia would not be as authoritative: Thelma Barer-Stein; Stefanie Bruno; staff of Corky and Lenny’s delicatessen, Beachwood, Ohio; Terry Hong; Marcia Hope; Solange Lamamy; staff of Middle East Restaurant, Cleveland, Ohio; vii READER’S GUIDE staff of Pearl of the Orient, Shaker Heights, Ohio, John Ranahan, Christine Ritsma, and Nawal Slaoui A complete glossary of cooking terms used in the entries, from allspice to zest, is included at the front of each volume Profile Features This new addition to the Junior Worldmark series follows the trademark format of the Junior Worldmark design by organizing each entry according to a standard set of headings This format has been designed to allow students to compare two or more nations in a variety of ways Also helpful to students are the translations of hundreds of foreignlanguage terms (which can be found in italics throughout the text) to English Pronunciations are provided for many unfamiliar words Every profile contains two maps: the first displaying the nation and its location in the world, and the second presenting the nation’s major cities and neighboring countries Each entry begins with a recipe table of contents guiding the student to specific page numbers Most entries feature approximately ten recipes, including appetizers, main dishes, side dishes, beverages, desserts, and snacks Recipes were selected to balance authenticity and ease of preparation Wherever possible the recipes use easy-to-find ingredients and familiar cooking techniques Recipes are presented with the list of ingredients first, followed by the directions in a numbered procedure list The editors tested the recipes for most of the more than 700 dishes included in the work, and photographed steps in the procedure for many of them viii T h e b o d y o f e a ch c o u n t r y ’s p ro fi l e i s arranged in seven numbered headings as follows: GEOGRAPHIC SETTING AND ENVIRONMENT Location, fertile/non-fertile areas, climate (temperature and rainfall), total area, and topography (including major rivers, bodies of water, deserts, and mountains), are discussed Various plants (including crops) and animals may also be mentioned HISTORY AND FOOD The influences of early cultures, outside influences (such as explorers and colonists), and the origins of staple foods and preparation techniques are discussed Historical dietary influences between various ethnic or religious groups may also be discussed FOODS OF THE (COUNTRY OR CULTURE GROUP) Foods and beverages that comprise the staples of the country’s daily diet, including national dishes, are presented Identifies foods by social class and ethnic group, where applicable May also discuss differences between rural and urban mealtime practices FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS Discusses dietary guidelines, restrictions, and customs for national secular and religious holidays, both in food Junior Worldmark Encyclopedia of Foods and Recipes of the World READER’S GUIDE and food preparation Origins of holiday traditions may also be discussed Traditional holiday menus for many holidays are presented MEALTIME CUSTOMS Customs related to consumption of food at home, at restaurants, and from street vendors; entertainment of guests for a meal; number and typical times of meals; and typical school lunches and favorite snacks are discussed POLITICS, ECONOMICS, AND NUTRITION Statistics from international organizations, including the United Nations and the World Bank Discussion of health status of the population, with a focus on nutrition of the nation’s children Food laws and current dietary issues are discussed, where applicable FURTHER STUDY An alphabetical list of books and web sites Web sites were selected based on authority of hosting agency and accessibility and appropriateness for student researchers Each web site lists when the site was last accessed A few entries include listings of feature films notable for the role food and/or dining played in the story Volume contains a cumulative index that provides easy access to the recipes by title and menu category (appetizers, beverages, bread, soup, main dish, side dish, snacks, vegetables, cookies and sweets, and desserts) Acknowledgments Special acknowledgement goes to the many contributors who created Junior Worldmark Encyclopedia of Foods and Recipes of the World Sources Due to the broad scope of this encyclopedia, many sources were consulted in compiling the descriptions and recipes presented in these volumes Of great importance were cookbooks, as well as books dedicated to the foods of a specific nation or culture group Travel guides, where food specialties are often described for a country, were instrumental in the initial research for each entry Cooking and lifestyle magazines, newspaper articles, and interviews with subject-matter experts and restaurateurs were also utilized Publications of the World Bank and United Nations provided up-todate statistics on the overall health and nutritional status of the world’s children Advisors The following persons served as advisors to the editors and contributors of this work The advisors were consulted in the early planning stages, and their input was invaluable in shaping the content and structure of this encyclopedia Their insights, opinions, and suggestions led to many enhancements and improvements in the presentation of the material ix READER’S GUIDE Elaine Fort Weischedel, Franklin Public Library, Franklin, Massachusetts Linda Wadleigh, Media Specialist, Oconee County Middle School, Watkinsville, Georgia Mary Mueller, Librarian, Rolla Junior High School, Rolla, Missouri Susan A Swain, Cuyahoga County Public Library, Ohio x Comments and Suggestions We welcome your comments on the Junior Worldmark Encyclopedia of Foods and Recipes of the World Please write to: Editors, Junior Worldmark Encyclopedia of Foods and Recipes of the World, U•X•L, 27500 Drake Road, Farmington Hills, Michigan 48331-3535; call toll-free: 1-800-877-4253; or send e-mail via www.galegroup.com Junior Worldmark Encyclopedia of Foods and Recipes of the World Measurements and Conversions Liquid measurement conversions from U.S to metric In Junior Worldmark Encyclopedia of Foods and Recipes of the World, measurements are provided in standard U.S measurements The tables and conversions below are provided to help the user understand measurements typically used in cooking; and to convert quantities and cooking temperatures to metric, use these equivalents teaspoon = milliliters Tablespoon = 15 milliliters U.S cup = about ¼ liter (0.237 liters) U.S pint = about ½ liter (0.473 liters) U.S quart = about liter (1.101 liters) Note: The system used in the United Kingdom, referred to as UK or British, is not described here and is not referred to in this work, but educated readers may encounter this system in their research The British cup is 10 ounces, while the U.S is ounces; the British teaspoon and tablespoon are also slightly larger than those in the United States Solid measurement conversions from U.S to metric U.S ounce = 30 grams U.S pound = 454 grams Butter: Tablespoons = about 100 grams Flour: 11 Tablespoons = about 100 grams Sugar: 11 Tablespoons = about 100 grams U.S measurement equivalents Oven temperatures Pinch is less than a teaspoon Dash is a few drops or one or two shakes of a shaker Fahrenheit equals Centigrade (Celsius) teaspoons = Tablespoon 300°F = 150°C 250°F = 121°C Tablespoons = liquid ounce 325°F = 164°C Tablespoons = ¼ cup 350°F = 177°C Tablespoons = ½ cup 375°F = 191°C 16 Tablespoons = cup 400°F = 205°C cups = pint pints = quart 425°F = 219°C cups = quart 450°F = 232°C quarts = gallon 500°F = 260°C xi Getting Started with Cooking Cooking is easier and the results are better if you take some time to learn about techniques, ingredients, and basic equipment If food burns in the pan, fill the pan with cold water Add a Tablespoon of baking soda and heat gently This will help to loosen the stuck-on food TE C H N I Q U E S If you follow these three rules and helpful tips—and use common sense and ask for advice when you don’t understand something—cooking will be a fun activity to enjoy alone or with friends There are three important rules to follow when using any recipe: First, be clean Always start with very clean hands and very clean utensils Keep your hair tied back or wear a bandana The basic techniques used in the recipes in Junior Worldmark Encyclopedia of Foods and Recipes of the World are described briefly below Second, keep your food safe Don’t leave foods that can spoil out longer than absolutely necessary Use the refrigerator, or pack your food with ice in a cooler if it will be cooked or eaten away from home Baking To cook in the oven in dry heat Cakes and breads are baked Casseroles are also baked When meat is prepared in the oven, cooks may use the term “roasting” instead of baking Third, keep yourself safe Always have an adult help when using the stove Never try to something else while food is cooking Keep burners and the oven turned off when not in use Basting To keep foods moist while cooking Basting is done by spooning or brushing liquids, such as juices from the cooking pan, a marinade, or melted butter, over the food that is being cooked In addition to these rules, here are some helpful tips Read through the recipe before starting to cook Beating To mix ingredients together using a brisk stirring motion Beating is often done using an electric mixer Get out all the utensils you will need for the recipe Boiling To heat a liquid until bubbles appear on its surface Many recipes ask that you bring the liquid to a boil and then lower the heat to simmer Simmering is when the surface of the liquid is just moving slightly, with just a few bub- Assemble all the ingredients Wash up as you go to keep the cooking area tidy and to prevent foods and ingredients from drying and sticking to the utensils xii SLOVENIA sine, and picking wild mushrooms has become a popular occupation In fact, the government had to pass a law limiting the amount of mushrooms picked to keep some species from becoming extinct Baked Mushrooms with Cheese Ingredients 8-ounce container of mushrooms ¼ pound Muenster cheese, sliced Procedure Preheat oven to 300ºF Wash the mushroom caps under running water, and remove the stems Dry with paper towels Cut the cheese into squares to fit between two mushroom caps Make a “sandwich” of two mushroom caps with one square of sliced cheese between them Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish Bake for about 10 minutes, or until the cheese melts Serve warm or at room temperature Makes about 15 to 20 snacks (depending on the number of mushrooms in the package) Deep-Fried Potatoes Ingredients large potatoes, thinly sliced ½ cup vegetable oil Salt and pepper, to taste EPD Photos Gathering mushrooms in the wild has become a popular hobby in Slovenia Slovenian cooks use mushrooms in many different dishes—in soups, salads, and snacks like these Baked Mushrooms with Cheese Procedure In a large skillet, heat the oil over high heat Slowly add the potato slices and fry until golden brown Be careful of the hot oil, as it may sizzle and spurt when the potatoes are added Remove potato slices and drain on paper towels Season with salt and pepper Serve with Klobasa and Kisdo Zelje (Sausage and Sauerkraut; see recipe) for a complete Slovene meal Serves 145 SLOVENIA Jota Ingredients 1¾ cup sauerkraut, drained ¾ cup canned red kidney beans, drained 1½ cups potato, cut into chunks 1½ cups ham or pork cups water cloves garlic Salt and pepper, to taste bay leaf medium onion, chopped ẳ cup shortening teaspoons flour ắ cup sour cream undertaking for Slovene farmers Blood (or black) pudding is the name of a type of sausage made from a mixture of blood, intestines, millet (a type of grain), buckwheat porridge, and seasonings Traditionally, neighbors exchanged this sausage with each other, since each farm family had its own unique recipe Other pork dishes are zelodec (filled pork stomach), air-dried pork leg called prsut, and klobasa (sausage) Slovenian kranjske klobasa has a distinctive flavor that comes from its seasoning of rosemary, thyme, and garlic Klobasa and Kisod Zelje (sausage with sauerkraut) makes for a filling lunch or dinner Procedure Fill a large pot with water, and bring to a boil Add the sauerkraut, beans, potatoes, and meat Cook until vegetables are tender, about 20 minutes Add the garlic and bay leaf Season with salt and pepper In a frying pan, melt the shortening over medium heat Sauté the onions, about minutes Add the flour and cook about more minutes, stirring frequently Add the onion and flour mixture to the stew Stir and simmer over low heat for about 15 minutes Just before serving, add the sour cream and stir Heat over low heat for to minutes Serve Serves to Pork is the main meat eaten by a majority of Slovenes Koline, the time in winter when pigs are slaughtered and a variety of pork products are prepared, is a major 146 Klobasa and Kisdo Zelje (Sausage and Sauerkraut) Ingredients large klobasa (sausage links) cans sauerkraut clove garlic, minced Salt and pepper, to taste Procedure Heat a frying pan to medium heat and add the sausage Cook until browned on all sides Remove and drain on paper towel Add the sauerkraut and garlic to the frying pan and cook over medium heat Season with salt and pepper Add the sausage and cover Cook until sausage is thoroughly heated and cooked through, about 15 to 20 minutes Serves Junior Worldmark Encyclopedia of Foods and Recipes of the World SLOVENIA Although meat and starchy foods prevail in Slovene cooking, vegetables, especially cabbage, are used in various ways Common cabbage dishes are sauerkraut, sweet-andsour cabbage, and raw cabbage salad A salad of cucumbers, sliced onions, vinegar, and oil may accompany a meal Dandelion salad is popular as well Dandelion shoots are considered a springtime delicacy Dandelion Salad Ingredients 1½ pounds dandelion shoots or leaves (any flat-leaved lettuce may be substituted) FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS The majority (about 90 percent) of Slovenes are Roman Catholic Christian Christmas is a widely celebrated but simple affair in Slovenia, where a family’s main focus is spendi n g t i m e t o g e t h e r T h e g i f t s t h a t a r e exchanged are usually food, with candy treats for children The Christmas dinner table is filled with traditional foods, such as pork or turkey, along with delicacies, such as smoked meats Potica (nut bread), sarkelj (raisin cake), and other freshly baked goods may be eaten as well Other religious holidays, such as Easter and All Saints Day, are also celebrated medium potatoes, peeled hard-boiled egg, sliced clove garlic, finely chopped Tablespoons vegetable oil Potica Tablespoon red wine vinegar Salt to taste Procedure Several hours before serving the salad (or even the day before), prepare potatoes Cut the potatoes into quarters and put them into a saucepan Cover with water, heat the water to boil, and simmer the potatoes until they can be pierced with a fork (about 15 minutes) Drain and cool To prepare the salad: Place the dandelion shoots or leaves, potatoes, egg, and garlic in a mixing bowl Ingredients Tablespoons yeast 1½ cups milk, room temperature 3½ cups flour ½ cup, plus cup sugar Tablespoons (about stick) butter, room temperature egg yolks, beaten Tablespoon salt Tablespoon cinnamon In a separate bowl, prepare the dressing: Mix the vinegar, oil, and salt Pour over the dandelion mixture and toss Tablespoons heavy whipping cream Serves 4 egg whites, beaten 2½ cups ground walnuts 147 SLOVENIA Procedure Procedure Separate the eggs, keeping the yolks in one bowl and the whites in another Preheat oven to 350ºF In another mixing bowl, combine the yeast with the milk Separate eggs, discarding the yolks but keeping the whites in bowl Add ½ cup of the sugar, salt, and flour and mix to form a dough Cover the bowl with plastic wrap In a large mixing bowl, combine flour, ground almonds, powdered sugar, butter or margarine, egg whites, and chocolate Mix well Let the dough rise in a warm place, about 30 minutes Spread the mixture evenly into a buttered 8-inch square baking pan Prepare the filling by creaming the butter, cup sugar, and egg yolks together Brush the top with the beaten egg Add the cinnamon, cream, and ground walnuts Bake for about 40 minutes Cool to room temperature and cut into squares Makes about 32 pieces Preheat oven to 350ºF On a floured surface, roll out the dough to form a large rectangle Spread the filling in the center of the dough Roll up the dough, jelly-roll fashion, and place, seam side down, onto a cookie sheet Using a clean pastry brush, brush the pastry with egg white 10 Bake for to 1½ hours, or until golden brown Serves 12 to 14 Slovenian Almond Bars Ingredients cup flour ¾ cup almonds, ground ắ cup powdered sugar ẵ cup butter or margarine, room temperature egg whites squares chocolate bar, grated egg, lightly beaten 148 Besides religious holidays, Slovenes observe seasonal celebrations with parades, carnivals, and masquerade balls St Martin’s Day is in November, celebrating the day when grape juice officially becomes new wine Along with drinking wine, dishes such as roast goose, sweet and sour cabbage, and mlinci may be eaten Mlinci is a flat, thin dough that has been baked, broken up, covered with boiling water, drained, then roasted with meat, usually goose Gibanica—a layer cake with cottage cheese, walnuts, poppy seeds, and apples— may be eaten as well MEALTIME CUSTOMS Slovenes typically eat three mealseach day, with lunch being the most important Zajrtk (breakfast) is usually kava (coffee) or tea, and rolls with butter and jam Zemlja, a type of hard roll, is common Salami, cheese, and soft-boiled or fried eggs may be served as well Some Slovenes skip breakfast and just Junior Worldmark Encyclopedia of Foods and Recipes of the World SLOVENIA drink strong coffee Children may drink hot chocolate Around 10 a.m most Slovenes take a morning break and have a substantial snack People who are working might buy a hot dog with red pepper relish, a ham sandwich, or other snack from a street vendor They also might stop at a cafeteria-style restaurant for bean stew or soup Those whose schedule is more leisurely might pause at a pastry shop for some type of sweet pastry Sok (fruit juice), coffee, or tea are the most common beverages Lunch, served anytime from 12 noon to p.m., usually starts with soup The menu is likely to include a meat dish; a starch—such as potatoes, dumplings, or pasta; vegetables; and a salad—such as fancoska solate (cubed potatoes and vegetables with mayonnaise) Sometimes, a salad bowl is shared by whoever is close Serving bowls set on the table may be without serving utensils, so diners help themselves with their own fork or spoon Bread almost always accompanies both lunch and dinner When a meal is taken at a restaurant, the waitress expects the diners to report the number of slices of bread they consumed during their meal To drink at lunch or dinner, there is usually wine or beer Non-alcoholic drinks, such as fruit juices, and malinovec, a drink made with raspberry syrup may be served Young Slovenes especially like popular carbonated drinks Dinner dishes are similar to lunch dishes, but are generally lighter Salads and yogurt, accompanied by leftovers from lunch, are typical When invited to dinner, Slovenes consider it courteous to bring small gifts Flowers and wine are usually given to the host, and candy is offered to children It is considered rude to refuse any food that is offered Eating at restaurants is considered expensive by the Slovenes, and therefore is typically only done on special occasions or for celebrations; however, many Slovenes frequenly enjoy a meal at a gostilna (local pub), where traditional foods and pastries are served The traditional Sunday lunch in a gostilna may include beef or chicken soup with homemade noodles, pork or veal roast, sautéed or roasted potatoes, salad and potica or strudel for dessert Young Slovenes may go out for pizza and enjoy eating at fast food places POLITICS, ECONOMICS, AND NUTRITION Only about 28 percent of Slovenia’s land is suitable for agriculture The country is among one of Europe’s most heavily forested areas The rugged landscape, altitude, poor soil conditions, and climate are very unfavorable for agriculture While there is sufficient production of poultry, dairy products, and potatoes, Slovenes import many basic foods, such as vegetable and olive oil, wheat, sugar, and meat, resulting in high prices for food Despite having to import many food products, almost all Slovenes receive adequate nutrition in their diets The government provides a system of family allowances and benefits to those in need The constitution provides for special protection against economic, social, physical, or 149 SLOVENIA mental mistreatment or abuse of Slovene children FURTHER STUDY Books Hawthorn, Vic., Slovenia Australia; Oakland, CA: Lonely Planet Publications, 1995 Woman’s Glory, the Kitchen Chicago, IL: Slovenian Women’s Union of America, 1953 150 Web Sites Mat Kurja—A Guide to Virtual Slovenia [Online] Available http://www.matkurja.com/eng/ country-info/food-drinks/ (accessed August 17, 2001) Slovenia in Sydney [Online] Available http:// www.uvi.si/sydney2000/eng/sloveniangostilna/index.html (accessed April 19, 2001) Slovene Cooking [Online] Available http:// slovenija.turistika.net/slokuh-e.htm (accessed August 17, 2001) Junior Worldmark Encyclopedia of Foods and Recipes of the World South Africa Recipes Traditional Biltong and Dried Fruit Snack 152 Mealie Soup (Corn Soup) 153 Carrot Bredie 154 Green Bean Salad 154 Komkomer Sambal (Cucumber Relish) 156 Geel Rys (Yellow Rice) 156 Corn on the Cob 157 Bobotie 157 Pineapple Sherbet (Pineapple Smoothie) 158 Putupap (Cornmeal Porridge) 158 GEOGRAPHIC SETTING AND ENVIRONMENT HISTORY AND FOOD South Africa is a large country at the southern tip of the African continent It is slightly less that twice the size of Texas The country has large areas of plateaus, with some areas of higher elevations in the eastern Drakensberg Mountains, near the border with Lesotho Over 80 percent of South Africa’s land could be farmed, but only about 12 percent is devoted to agriculture The main crop is corn (called “mealies” in South Africa) Wheat can only be grown in winter, when the climate is like the Northern Hemisphere’s summer “Kaffir corn,” which is really sorghum (a grass similar to Indian corn), is another important crop South African farmers also raise livestock, but their herds not produce enough meat to feed the population Meat is imported in the form of live animals from neighboring Namibia and Botswana Early South Africans were mostly huntergatherers They depended on foods such as tortoises, crayfish, coconuts, and squash to survive Biltong, meat that is dried, salted, and spiced (similar to jerky), and beskuits (dried sweetened biscuits, like zwiebeck or rusks) were popular food among the original pioneers and are both still enjoyed by twenty-first century South Africans Dried fruits, eaten whole or ground into a paste, are also popular treats The practice of modern agriculture was introduced by the Bantu, natives of northern Africa They taught inhabitants to grow vegetables such as corn (“mealies”), squash, and sweet potatoes Modern Zulu people, most of whom live in northeastern South Africa, enjoy a soft porridge made from mealie-meal (cornmeal), and dishes combining meat and vegetables such as dried corn and yams Nearly 200 years after the Portuguese first arrived in South Africa, Dutch settlers, 151 SOUTH AFRICA Lake Tanganyika Kinshasa Kananga SOUTH AFRICA 200 0 Luanda 200 400 400 600 TANZANIA 800 Miles 600 Lucapa 800 Kilometers Mbala Lubumbashi Benguela ANGOLA MALAWI Kitwe Zam be zi Mavinga Lilongwe ZAMBIA Lusaka Harare ZIMBABWE Muhembo NAMIBIA Windhoek Bulawayo BOTSWANA Walvis Bay goods and pastries and the British brought meat pies Foods from India, China, and Indonesia also influenced the South African diet Early settlers simmered potjiekos (stew) for hours in a three-legged iron pot over a very small open fire Ingredients would be added to the pot of potjiekos as they became available, such as animals caught by hunters or trappers and vegetables or wild plants harvested from the open fields MOZAMBIQUE Inhambane Gaborone Pretoria Maputo Johannesburg Lüderitz Mbabane SWAZILAND Ora n ge Maseru SOUTH AFRICA Cape Town LESOTHO Port Elizabeth known as Boers, built the first European settlement at the Cape of Good Hope in 1652 The Dutch planted gardens with pumpkins, watermelons, cucumbers, pineapples, and potatoes Meanwhile, the Dutch East India Company increased trade between South Africa, Europe, and India, bringing new and unfamiliar people and cuisines to South Africa’s culture Slaves from the east, mostly from Malaysia, helped work as farmers or fishermen They brought with them various spices that added flavor to commonly bland Dutch and English stews and dishes Other countries also brought diversity to South African cuisine The French, known for making wines, began establishing vineyards The Germans introduced baked 152 Traditional Biltong and Dried Fruit Snack Ingredients Beef jerky, any style (commercially packaged) Dried apricots or plums (prunes) Procedure Cut beef jerky strips into bite-sized pieces (½- to 1-inch) Put pieces of biltong in a baggie or waxpaper sandwich bag Put a few pieces of dried fruit in the baggie Carry the biltong (jerky) and dried fruit as traditional South African snacks to enjoy anytime FOODS OF THE SOUTH AFRICANS Seafood, a staple food in South African diets, is plentiful along the country’s Atlantic and Indian Ocean coastlines Hake is the most common fish, caught in the Atlantic Ocean waters It is sold as “fish and chips” (pieces of deep-fried fish with French fries) Junior Worldmark Encyclopedia of Foods and Recipes of the World SOUTH AFRICA crusted chicken potpie with plenty of seasonings, topped with eggs and ham Bobotie, a beef or lamb potpie, contains raisins, apples, almonds, and curry powder, a savory seasoning EPD Photos Biltong (beef jerky) and dried fruit is a traditional South African snack Sausages (made of beef or pork) and sosaties, seasoned lamb on a skewer, are commonly eaten at meals Sosaties are most frequently served at a barbecue, or braai, party and served with sauce and biscuits South Africans make sosaties in different ways, with a variety of seasonings to make the meal more flavorful Other meat favorites are ostrich and chicken Frikkadels (“little hamburgers” usually seasoned with nutmeg) are sometimes served wrapped in cabbage leaves Bredies, meat and vegetable stews of all kinds, are usually named for the primary vegetable ingredient (such as carrot bredie or tomato bredie) Wine, water, mechow (a fermented beer-like drink made from cornmeal), and tea are often served with meals Rice pudding, melktert (milk custard tart), and cookies remain popular desserts and pickled Rock lobster, mussels, octopus, and cod are also popular seafood selections, particularly at the country’s southern tip South Africa’s mild climate produces a variety of fruits and vegetables Potatoes, cabbage, corn (“mealies”), sunflower, peppers, and green beans are commonly grown The abundance of rain in the northern tip of the country allows tropical fruits to grow, including bananas, pineapples, and mangoes Such fruits make delicious desserts Dishes of British origin are seasoned and flavorful in South Africa Spices were added to popular meals, such as the meat pie The Boer (Dutch) Chicken Pie is a Mealie Soup (Corn Soup) Ingredients Tablespoons butter cup onions, finely chopped tomatoes, chopped cups canned whole corn, well drained cups creamed corn can evaporated milk cups chicken broth (about 1½ cans) Tablespoon salt teaspoon black pepper 153 SOUTH AFRICA Procedure In a large saucepan, melt the butter over moderate heat Add the onions and sauté for minutes Stir in the tomatoes and cook for a few more minutes Add the corn, milk, chicken broth, salt, and pepper Simmer for 15 minutes Serve with crackers Serves to Carrot Bredie Ingredients onion, chopped Tablespoon oil carrots, washed, scraped, and chopped potatoes, washed, scraped, and chopped Pinch of salt Pinch of black pepper cup water Procedure Measure the oil into a skillet, and heat over medium heat Add the chopped onion, and cook until the onion is golden brown Add the vegetables and the seasoning Add the water and stir Bring the mixture to a boil Reduce the heat and place a cover on the pot, but leave it ajar, to allow steam to escape Let the bredie simmer until the water has evaporated and the vegetables are soft Remove from heat and mash Serve immediately with a little butter stirred in Serves to 10 154 Green Bean Salad Ingredients pounds fresh, whole green beans, trimmed at ends cup white onions, thinly sliced ½ cup salad oil Tablespoons lemon juice teaspoon salt ẵ teaspoon pepper, freshly-ground ẳ cup stuffed olives, sliced Procedure Heat a saucepan full of salted water to boiling Add green beans and simmer, covered, until green beans are tender (about 15 minutes) In a separate bowl, combine onions, salad oil, lemon juice, salt, ground pepper, and stuffed olives Drain the cooked green beans, and while still hot, toss quickly with onion mixture Cover and refrigerate for at least hours Serve as a main course for lunch or light supper Makes servings FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS More South Africans practice Christianity than any other religion Like other Christians around the world, South African Christians celebrate Christmas Day on December 25 and Good Friday and Easter in either March or April Such occasions are normally celebrated with family and close friends Junior Worldmark Encyclopedia of Foods and Recipes of the World SOUTH AFRICA EPD Photos Green Bean Salad is accented by the salty, slightly bitter, tang of sliced, stuffed olives A typical holiday menu may include rock lobster tail or seasoned lamb or pork accompanied by cabbage Serving appetizers depends on the size of the dinner People want to save room for dinner, dessert, and after-dinner drinks Sambals (condiments such as chopped vegetables and chutneys), atjar (pickled fruits and vegetables), yams, geel rys (yellow rice), and green bean salad are popular side dishes Mealie bread (cornbread) is a South African favorite and is often served before or during the meal Wine, beer, tea, or water may be refreshing to adults, while children may enjoy soft drinks or other non-alcoholic beverages Rooibos tea (pronounced roy boy), a strong, caffeine-free herbal tea made from a plant that is native to South Africa, is served without milk, sugar, or lemon Rice pudding is a common dessert No matter what meal is chosen, it is certain to be full of flavor A much smaller number of South Africans are either Muslim or Hindu Muslims celebrate the Islamic holiday of Ramadan, a m ova b l e m o n t h - l o n g h o l i d a y D u r i n g Ramadan, Muslims fast (avoid eating and drinking) from sunrise to sunset to worship and practice self-control After sunset, people gather together to enjoy dinner, called 155 SOUTH AFRICA iftar Dinner may include rice, dates, and a variety of spiced dishes Hindus celebrate Diwali, or Festival of Lights On this important day, the Hindus eat a small portion of lamb, chicken, or fish with beans or lentils Their festive dishes often contain up to fifteen different spices and are accompanied by bread Komkomer Sambal (Cucumber Relish) Ingredients medium-sized fresh cucumbers, peeled and seeded teaspoon sea salt Tablespoon cider vinegar clove garlic, finely minced Geel Rys (Yellow Rice) Ingredients Tablespoon sugar ½ teaspoon turmeric Tablespoon salt Tablespoons butter cinnamon stick cup raisins teaspoon lemon rind cups white rice Procedure In a large pot, bring cups of water to a boil Add all the ingredients (except rice) to the boiling water and stir until the sugar has dissolved Add the rice, cover, and simmer for 20 minutes Remove the cinnamon stick and lemon rind before serving teaspoon jalapeno pepper, finely minced MEALTIME CUSTOMS Procedure South Africans eat three meals per day For breakfast, most eat some kind of hot cooked cereal, such as putupap (cornmeal porridge, similar to grits), served with milk and sugar Putupap and mealie bread (corn bread) are frequently also served as part of a main meal and lunch or dinner, too Other breakfast foods might be beskuit, a crusty, dried sweet bread (similar to rusks) Tea and coffee are popular morning beverages Grate the cucumbers on the large holes of a hand grater into a salad bowl Sprinkle them with the salt and let them stand for hours Drain them in a colander, pressing out the liquid Add the vinegar, garlic, and jalapeno pepper and mix well Cover with plastic wrap and chill for at least hour Serves 156 South Africans are known for their hospitality and love to cook for visitors During a hearty meal featuring a main course such as bobotie, seafood, or mutton stew, accompanied by vegetables and rice, it not uncom- Junior Worldmark Encyclopedia of Foods and Recipes of the World SOUTH AFRICA mon for a host to offer guests a variety of drinks, such as wine, homemade beer, or tea Fruits, puddings, and cakes round off a great meal Corn on the Cob Ingredients large ears of fresh corn Butter, salt, and chile powder, to taste Procedure Bring quarts (8 cups) of water to a boil in a heavy saucepan Strip the corn of its husks and silky strings and place the ears in the boiling water Cook for minutes Serve hot and season to taste with butter, salt, and chile powder Serves Bobotie Ingredients for topping egg ½ cup milk Procedure Preheat oven to 325°F Brown ground meat in a large skillet Drain off fat Add the chopped onions and cook for about minutes, until onions are softened Add the chopped apple Squeeze out excess milk from bread slices and add them to skillet, tearing the softened bread apart to blend it with the meat mixture Add curry powder, raisins, almonds, lemon juice, egg, and turmeric Stir well to combine Grease a 9-inch by 13-inch baking dish Pour mixture into the dish and lay bay leaves on top Bake 40 minutes Remove from oven Mix egg and milk together for topping, and pour over meat mixture 10 Return dish to oven and bake for 15 minutes more Remove bay leaves before serving Ingredients pound ground beef or ground lamb (or may use half and half) cup onions, thinly sliced tart apple, peeled, cored, and chopped slices of white bread soaked in milk Tablespoons curry powder ½ cup raisins Tablespoons slivered almonds Tablespoons lemon juice egg Turmeric, dash bay leaves Unlike in the United States, foods are seldom packaged for convenience Bread is rarely pre-sliced and preservatives are not widely used National laws determine store hours, particularly for meat sellers, who often open as early as 5:30 A.M and close as early as P.M For those who can afford it, a servant may be hired to help prepare meals and travel to the stores at early hours Lunch may be a simple meal, such as a sandwich or soup Students returning from school may enjoy a fruit drink, similar to a smoothie, as a between-meal snack Fresh 157 SOUTH AFRICA fruits such as pineapple are often the basis for these refreshing beverages Pineapple Sherbet (Pineapple Smoothie) South Africans also like to eat out, whether it is a back porch barbecue (braai), at a restaurant, or at a sporting event Biltong, similar to strips of jerky, is as popular a snack as popcorn is in a movie theater in the United States Ingredients medium-sized ripe pineapple (Canned may be substituted.) cups water (approximately) Juice of lemons Sugar, to taste Procedure Peel and core the pineapple Cut up the fruit, and place it in a blender Blend to a thick pulp (Canned pineapple may be substituted.) Place the pulp in a large pitcher, add the water, lemon juice, and sugar, and mix thoroughly Put the pitcher in the refrigerator to chill the sherbet beverage Just before serving, stir well Serve over ice in tall glasses Serves to Dinner may be simple or formal South Africans may serve dinner on their finest dishes and silverware, placed on a white tablecloth with a centerpiece of flowers or fruit Salt and peppershakers are almost always available, along with various condiments In addition, several beverage options are usually on the table Tea is enormously popular in South Africa, particularly in the early morning Guests may be awakened by their hostesses as early as or A M to enjoy morning tea 158 Putupap (Cornmeal Porridge) Note: Although not authentic, instant polenta may be prepared as an approximate substitute Ingredients cups water, boiling teaspoons salt pound fine white corn meal ½ cold water Procedure Bring cups of water to a boil Pour meal into center of water to form a pile Add salt, but not stir Remove pot from stove Put lid on and let it sit for minutes Stir, return to heat and simmer over very low heat until putupap is fine-grained and crumbly Stir with a fork or wooden spoon, add cold water, and simmer for another 30 minutes Serve with tomato sauce or gravy POLITICS, ECONOMICS, AND NUTRITION From 1948 until 1994, South African society was strictly divided according to racial groups in a structure called apartheid, or racial separation While the government officially referred to this structure as “separate development,” there were, in reality, Junior Worldmark Encyclopedia of Foods and Recipes of the World SOUTH AFRICA few resources devoted to development of the black portions of the country In 1994, the policy of apartheid ended and a multiracial government was elected Since then, the economy has been adjusting to the new structure of society Some areas of the economy, such as tourism, suffered because people were concerned that the changes might lead to instability At the beginning of the twenty-first century, the white minority population enjoyed a high standard of living, but the 85 percent majority black popul a t i o n s t i l l l ive d w i t h l ow h e a l t h a n d economic standards of living FURTHER STUDY Books DeWitt, Dave Flavors of Africa: Spicy African Cooking from Indigenous Recipes to those Influenced by Asian and European Settlers Rocklin, CA: Prima Publishing, 1998 Hachten, Harva Best of Regional African Cooking New York: Hippocrene Books, Inc., 1998 Harris, Jessica B The African Cookbook: Tastes of a Continent New York: Simon & Schuster, 1998 Sandler, Bea The African Cookbook New York: First Carol Publishing Group, 1993 Web Sites Eating the South African Way [Online] Available: http://cwr.utoronto.ca/cultural/english/safrica/ eating.html (accessed January 31, 2001) Ethnic Cuisine: Africa [Online] Available: http:// www.sallys-place.com/food/ethnic_cuisine/ africa.htm (accessed January 30, 2001) Islamic Holidays and Observances [Online] Available: http://www.colostate.edu/Orgs/MSA/ events/Ramadan.html (accessed January 31, 2001) South Africa: What to Eat [Online] Available: http://www.globalgourmet.com/destinations/ southafrica/safrwhat.html (accessed January 30, 2001) The South African Expat’s One-Stop On-Line Resource [Online] Available: http://www.rsaoverseas.com/features/recipes.htm (accessed August 17, 2001) 159 ... welcome your comments on the Junior Worldmark Encyclopedia of Foods and Recipes of the World Please write to: Editors, Junior Worldmark Encyclopedia of Foods and Recipes of the World, U•X•L, 27500... Worldmark Encyclopedia of Foods and Recipes of the World Measurements and Conversions Liquid measurement conversions from U.S to metric In Junior Worldmark Encyclopedia of Foods and Recipes of. .. (Argentina, Brazil, Chile, Peru) Junior Worldmark Encyclopedia of Foods and Recipes of the World presents a comprehensive look into the dietary lifestyles of many of the world? ??s people Published in four